• Title/Summary/Keyword: meat and meat product

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Effect of Dietary Inclusion of Dehydrated Food Waste Products on Taiwan Native Chicken (Taishi No. 13)

  • Chen, Kuo-Lung;Chang, Hwang-Jen;Yang, Ching-Ke;You, Shanq-Huei;Jenq, Horng-Der;Yu, Bi
    • Asian-Australasian Journal of Animal Sciences
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    • v.20 no.5
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    • pp.754-760
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    • 2007
  • The effect of dehydrated food waste product (DFWP) inclusion in diets of Taiwan native chickens on the growth performance, carcass traits, clinical blood chemistry and nutrient digestibility was investigated with 320 male Taishi Native Chickens (Taishi No. 13). They were randomly allocated into four levels of DFWP inclusion (0, 5, 10, or 20%) treatment. Each treatment had 80 chickens with four replicates. At 15 weeks of age, 8 chickens were selected from each group for the nutrient digestibility trial. The results showed that body weight gain during the 0 to 4 week period decreased as the feed intake and feed conversion rate (FCR) increased linearly with increasing level of DFWP inclusion. During the 4 to 8 week period, greater body weight gains were recorded for the birds on the 5% DFWP inclusion level than for the control (p<0.05). During 8 to16 weeks, the feed intake and FCR increased linearly (p<0.05). Interestingly too, results of the carcass analysis showed that DFWP inclusion up to 20% in the diet significantly decreased the relative abdominal fat weight but increased the relative proventriculus and gizzard weights of the birds. However, other carcass parameters, meat quality and sensory scores were not significantly influenced by the dietary DFWP inclusion levels (p>0.05). Higher serum aspartate aminotransferase, ${\gamma}$-glutamyltransferase activity and crude protein digestibility, and lower gross energy digestibility were observed in the 20% DFWP group compared to the control (p<0.05). Dietary DFWP inclusion was inappropriate during the 0 to 4 week period. During 4 to 8 weeks, there was no adverse effect on chicken performance in the 20% group. There was no disadvantage on carcass properties and in the meat panel test. This result would not affect consumer determination.

Effects of Dietary Ginseng By-product on Growth Performance and Pork Quality Parameters in Finishing Pigs (인삼부산물 급여에 따른 비육돈의 생산성 및 육질 특성에 미치는 영향)

  • Park, J.C.;Kim, Y.H.;Jung, H.J.;Ji, S.Y.;Lee, S.D.;Ryu, J.W.;Jang, H.D.;Moon, H.K.;Kim, I.C.
    • Journal of Animal Science and Technology
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    • v.49 no.6
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    • pp.839-846
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    • 2007
  • The objective of the present study was to investigate the effect of dietary supplementation of the ginseng by-product on growth performance and meat quality in finishing pigs. The animals used in the experiment were a total of 24 Landrace×Yorkshire and weighted 65.81±2.02kg. The experimental diets were basal diet(CON) and 2.5% ginseng by-product(GBP), which replaced lupin in basal diet. The pigs were allotted at 4 pigs per pen with three replicate pens per treatment by completely randomized design. In growth performance, ADFI was significantly lower(P<0.0001) in GBP than in CON. In plasma biochemical composition, total protein(P<0.01), blood urea nitrogen(P<0.03), glucose(P<0.01), albumin(P<0.02), calcium(P<0.01) and inorganic phosphate(P<0.01) were significantly higher in GBP than in CON. Carcass and meat quality were not significantly different between treatments. Total ginsenoside content on meat was significantly higher(P<0.0001) in GBP than in CON. TBARs was significantly lower in GBP than in CON for 6 days(P<0.03) and 12 days (P<0.06), respectively. Our research indicates that plasma biochemical composition, total ginsenoside content and TBARs were affected when replaced with ginseng by-product. Ginseng by-product in the pig diet increased pig muscle ginsenoside, indicating that ginseng by-product can be used as a feed additive.

Identification of Raw Materials in Processed Meat Products by PCR Using Species-Specific Primer (종 특이 프라이머를 이용한 식육가공품의 사용원료 판별법)

  • Park, Yong-Chjun;Ahn, Chi-Young;Jin, Sang-Ook;Lim, Ji-Young;Kim, Kyu-Heon;Lee, Jae-Hwang;Cho, Tae-Yong;Lee, Hwa-Jung;Park, Kun-Sang;Yoon, Hae-Sung
    • Journal of Food Hygiene and Safety
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    • v.27 no.1
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    • pp.68-73
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    • 2012
  • In this study, a method was developed using molecular biological technique to distinguish an authenticity of meats for processed meat products. The genes for distinction of species about meats targeted at 12S or 16S genes in mitochondrial DNA and the species-specific primers were designed by that PCR products' size was around 200bp for applying to processed products. The target materials were 10 species of livestock products and it checked whether expected PCR products were created or not by electrophoresis after PCR using species-specific primers. The results of PCR for beef, pork, goat meat, mutton, venison, and horse meat were 131, 138, 168, 144, 191, and 142 bp each. The expected PCR products were confirmed at 281, 186, 174, and 238 bp for chicken, duck, turkeymeat, and ostrich. Also, non-specific PCR products were not detected in similar species by species-specific primers. The method using primers developed in this study confirm to be applicable for composite seasoning including beefs and processed meat products including pork and chicken. Therefore, this method may apply to distinguish an authenticity of meats for various processed products.

Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat

  • Rong Jia;Wen Xun;Guozhou Liao;Yuan Yang;Guiying Wang
    • Food Science of Animal Resources
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    • v.43 no.6
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    • pp.975-988
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    • 2023
  • The fatty acid composition and small molecular metabolites in breast and leg meat of Yanjin blackbone chickens (YBC) and Piao chickens (PC) were detected by gas chromatography-mass spectrometry and liquid chromatography-quadrupole static field orbital trap mass spectrometry. Thirty-two fatty acids were detected, and the total fatty acid content of PC was significantly higher than that of YBC (p<0.05). Oleic acid, linoleic acid, palmitic acid, stearic acid, and arachidonic acid were the main fatty acids in the two chicken varieties, and the composition of fatty acids in the two varieties were mainly unsaturated fatty acids, being more than 61.10% of the total fatty acids. Meanwhile, 12 and 16 compounds were screened out from chicken legs and chicken breasts of YBC and PC, respectively, which had important contributions to the differences between groups.

Organic Acid Extraction of Fluoride from Antarctic Krill Euphausia superba

  • Xie, Cheng Liang;Kim, Han Soo;Shim, Kil Bo;Kim, Yeon Kye;Yoon, Na Yeong;Kim, Poong Ho;Yoon, Ho Dong
    • Fisheries and Aquatic Sciences
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    • v.15 no.3
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    • pp.203-207
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    • 2012
  • The amount of fluoride removed from Antarctic krill via organic acid extraction depends on the extraction time, concentration, extraction volume, and the nature of the acid itself. The fluoride content in Euphausia superba was determined by measuring the concentration of fluoride ion in acidic extracts using an ion-selective electrode. The best results were obtained by adding 50 mL of 0.01 M citric acid to 0.3-0.5 g of krill and extracting for 5 min. Under these conditions, recoveries of fluoride from frozen whole krill and krill meat were 95.6-99.5% and 97.5-101.3%, respectively. The dry basis fluoride contents of krill by-product, krill meat and the boiled krill were 705, 298, and 575 ppm, respectively. These levels were significantly reduced by citric acid extraction.

The Competitiveness of Korea-China-Japan agricultural products and Korea-China FTA Agricultural Trade impacts (한·중·일 농산물 경쟁력과 한·중 FTA 농산물 교역량증가 효과)

  • Nam, Kuk-Hyun;Li, Tianguo
    • Journal of Agricultural Extension & Community Development
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    • v.25 no.2
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    • pp.71-83
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    • 2018
  • This study aims to analyze the competitiveness of agricultural products in Korea, China and Japan and the effect of increasing imports from Korea and China. and then we discussed how to cooperate in the agricultural trade field between the three countries. The results are summarized as follows. First, The intra-industry trade of agricultural products was the most active in Korea and China, followed by the intra-industry trade index between Korea and Japan. The intra-industry trade between China and Japan were the lowest. Second, The mutual complementarity of agricultural products trade between Korea, China and Japan is mostly high. Among them, Korea and Japan are the highest, while Japan and China have the lowest complementarity. Third, it was found that in tariff elimination, imports of rice and meat products increased the most, while the import growth rate of green tea, meat products and ginseng increased the most. Finally, the three countries in Korea, China, and Japan can consider the way to increase the trade of agricultural products in the region by internalizing the trade of complementary items while maintaining a constant level of production of mutually competitive products.

Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics

  • Tangwatcharin, Pussadee;Sorapukdee, Supaluk;Kongsrirat, Kamonthip
    • Food Science of Animal Resources
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    • v.39 no.6
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    • pp.863-876
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    • 2019
  • The thermal-death times of Listeria monocytogenes were determined in inoculated restructured goat steak at 60℃, 65℃, and 70℃ of sous-vide temperatures. D-values of L. monocytogenes in inoculated restructured goat steak ranged from 7.27 min at 60℃ to 0.46 min at 70℃. Times need to yield at least a 6 log reduction of L. monocytogenes at their temperatures for this product were 47, 12, and 3 min, respectively. After sous-vide, all microbial counts in non-inoculated samples were not detectable, except the aerobic and anaerobic mesophilie and lactic acid bacteria counts were lower than 2 Log CFU/g. For sous-vided and grilled sous-vided samples, sous-vide loss and surface shrinkage were the lowest in samples sous-vided at 60℃ for 47 min (p<0.05). These samples demonstrated the lowest CIE L*, shear force, hardness, gumminess and chewiness and the highest CIE a* and hue angle (p<0.05). Therefore, sous-vide at 60℃ for 47 min provided convenient ready-to-cook restructured goat steak for microbiology safety and optimization of physicochemical quality.

Analysis on the Demands for HACCP System at Meat Retailors - Based on HACCP-certified and Non-certified in Seoul and Gyeonggi Province, Korea - (식육판매업소 종사자의 축산물 HACCP 제도 요구도 분석 - 서울 및 경기지역의 HACCP 지정업소와 미지정업소를 중심으로 -)

  • Lee, Joo-Yeon;Suk, Hee-Jin;Paik, Jin-Kyoung;Hwang, Hye-Sun;Park, Dae-Seob;Paik, Hyun-Dong;Hong, Wan-Soo
    • Food Science of Animal Resources
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    • v.32 no.3
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    • pp.330-338
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    • 2012
  • HACCP is a preventative food safety management system whose application is highly encouraged worldwide. In this study, the workers' demands for the application of HACCP system at the meat retail shops were surveyed. According to a factor analysis on the demands of the application of HACCP system, the results could be classified into three factors: HACCP support, HACCP promotion and education, and generic livestock product safety management. Items on demands showed higher results for HACCP support (3.91 point) than for HACCP promotion and education (3.83 point) or generic livestock product safety management (3.72 point). The application of HACCP system was more demanded by HACCPcertified retailors with 4.11 point than the non-HACCP-certified ones (3.57 point). From the analysis of items on demands, 'governmental promotion of the general public livestock HACCP; (p<0.001) was the highest demand item by the HACCPcertified retailors and 'HACCP certification support for the government's investment' by the non-HACCP-certified ones (p<0.05). The strengthening of governmental support for the application of HACCP at meat retail shops as well as active HACCP promotion and education aiming at general public was demanded. With this, the establishment of HACCP system and the improvement of safety management level at the area of meat retail shops could be achieved, contributing to the increase of consumers' satisfaction.

Analysis of the electrical properties of pork to discriminate between fresh and frozen/ thawed pork

  • Jun-Hwi, So;Seon Ho, Hwang;Sung Yong, Joe;Seung Hyun, Lee
    • Korean Journal of Agricultural Science
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    • v.48 no.4
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    • pp.739-751
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    • 2021
  • The thawing process is usually essential for imported pork because this product is typically distributed frozen. Consumers prefer fresh pork because discoloration, nutrient spills, and microbial contamination are high during the thawing process. The illegal act of selling frozen pork by disguising it as fresh pork through various methods can occur for the benefit of the difference in the sales price. However, there is some difficulty in securing systematic and objective data, as sensory tests are generally performed on imported pork. In the experiment conducted here, the electrical conductivity and dielectric properties of pork neck and pork belly products were measured. The amounts of change before and after freezing were compared through a statistical analysis, and a new method for determining frozen meat was proposed based on the analysis results. The weight was reduced compared to that before freezing due to the outflow of drips from the thawing process, but there was no difference in the drip loss level due to the thawing method. Vacuum packaging was found to lead to more drip loss than regular packaging, but the difference was not statistically significant. Frozen pork neck meat can be determined by measuring the electrical conductivity in the lean parts and the dielectric characteristic in the fatty parts. Frozen pork belly is determined by measuring the dielectric constant of the part closest to the outer fat layer.

Discrimination of Hanwoo from Holstein/black Angus meat by PCR-RFLP of MC1R gene (MC1R 유전자의 PCR-RFLP를 이용한 한우육과 젖소육/black Angus 수입육의 구분)

  • Kim, Tae-Jung;Lee, Jae-Il
    • Korean Journal of Veterinary Research
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    • v.45 no.3
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    • pp.335-339
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    • 2005
  • The melanocortin 1 receptor (MC1R) plays an important role in regulation of melanin pigment synthesis within mammalian melanocytes. Mutations within the gene encoding MC1R have been shown to explain coat color variations within several mammalian species including cattle. To develope a rapid and accurate method for the identification of Hanwoo, we performed a modified PCR-RFLP analysis of MC1R gene using single nucleotide polymorphism (SNP) within MC1R as a target. A size of 538 bp (537 bp for Hanwoo) was amplified by PCR, digested with Hpa II, and electrophoresed on a 1.5% agarose gel. A PCR product from Hanwoo showed a single band of 537 bp, whereas two fragments of 328 bp and 210 bp were detected in both Holstein and Black angus. The current result suggests that the PCR-RFLP using our primers and enzyme digestion system would be very accurate, easy and reproducible method to discriminate between Hanwoo and Holstein/Black angus meat.